Nettle-Walnut Pesto

Early spring in Portland, Oregon means fresh basil is still months away - but pesto doesn't have to be! Yesterday we harvested Stinging Nettles. We dried some for tea, scrambled some up with eggs, and used the rest for this Nettle-Walnut Pesto. The flavor is fresher and milder than basil pesto, and you don't have to worry about pine mouth. Here's the recipe: